tuscan peasant soup - sandra lotti

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Tuscan Peasant Soup, Zuppa Bastarda

 

Recipe By :Sandra Rosy Lotti, Toscana Saporita

Serving Size : 8 Preparation Time :0:00

Categories : Chowders & Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE SOUP:

1 pound dried borlotti beans -- see tip

soak overnight in cold water

1 large white onion -- chopped

3 garlic cloves -- minced

2 tablespoons finely chopped sage leaves -- and

5 whole fresh sage leaves -- separated

Salt

FOR SERVING:

8 slices Italian bread -- (thin) crusty

stale or toasted, rubbed with

1 large garlic clove -- or as needed

8 teaspoons Extra virgin olive oil -- or to taste

 

1. Drain soaked beans and place in a large soup pot or Dutch oven and cover with

4 inches of fresh water. Add onion, sage leaves and garlic. Cover and cook over

medium heat for 45 minutes or until beans are tender. Add salt, to taste.

 

2. Place bread in bowl and drizzle with extra virgin olive oil.

 

3. Pour a ladleful of soup over bread.

 

4. Dust with freshly ground black pepper and chopped sage and drizzle with extra

virgin olive oil. Serve hot.

 

TIP: If you can't find borlotti beans, you may substitute cranberry, cannellini

or pinto beans.

 

AUTHOR: Sandra Rosy Lotti, owner and managing director of Toscana Saporita

Cooking School, is a chef known throughout Italy for her cookbooks on Tuscan

cuisine. http://www.toscanasaporita.com/

 

Description:

" Vegetarian bean and bread soup "

Cuisine:

" Italian "

Source:

" Intermezzo Magazine 2003 (v2n1) "

S(Archive):

" mc (kitpath) 2003-02-27 "

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Per Serving (excluding unknown items): 294 Calories; 6g Fat (18.1% calories from

fat); 15g Protein; 46g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 121mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : According to legend, a desperate woman, not knowing what to serve for

lunch, used the flavorful cooking liquid of beans to soak Tuscan saltless bread.

By accident, she created zuppa bastarda. Zuppa bastarda is one soup that unites

all of Tuscany's provinces. During the winter, zuppa bastarda is usually made

with hearty borlotti beans, whereas during the summer it is made with sweeter,

lighter cannellini beans.

 

Nutr. Assoc. : 0 2929 0 0 0 1302 3403 0 0 0 0 0 0

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